Studies on Antioxidant Activity and Inhibition of Nitric Oxide Synthesis of Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus
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Publisher
Korean Society of Life Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksls/JAKO200736038130759.pdf
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice;Critical Reviews in Food Science and Nutrition;2022-07-11
2. Physicochemical Properties and Bioactive Compounds of Pigmented Red Rice Affected by Soaking and Germination;Journal of the Korean Society of Food Science and Nutrition;2022-06-30
3. Antioxidant activity of extracts with extraction methods from Phellinus linteus mycelium on Mori ramulus;Korean Journal of Food Preservation;2014-08
4. Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus;Journal of the Korean Society of Food Science and Nutrition;2011-06-25
5. Adding Germinated Brown Rice Soaked in a Mycelial Culture Broth of Phellinus linteus to Muffins: An Assessment Using the Response Surface Methodology;Journal of the Korean Society of Food Science and Nutrition;2011-06-25
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